Recipe

BROWNIE BATTER PUMPKIN FUDGE CUPCAKES

Ingredients

1 scoop (30g) Devotion Nutrition Brownie Batter Protein Powder
1 TBSP Coconut Flour
1 TBSP Almond Flour
1 TB Jet black cocoa powder
1 tsp Baking Powder
1/2 C. Pumpkin puree
3 TB Liquid Egg Whites
2 TB Unsweetened vanilla almond milk
1 tsp Pure vanilla extract

Nutrition Facts

6

Cupcakes

47

Calories

5g

Protein

4g

Carbs

1g

Fiber

2g

Fat

Preparation

Preheat conventional oven to 375F and spray your muffin pan, or silicone mold. Mix all the dry ingredients together first, then add your wet to dry. Mix well and equally divide into 6 muffins. Bake 18-20 minutes. Remove from oven and cool.

Store in an airtight container in the refrigerator for up to a week (if they last that long).

Ingredients:

1 scoop (30g) Devotion Nutrition Brownie Batter Protein Powder
1 TBSP Coconut Flour
1 TBSP Almond Flour
1 TBSP Jet Black Cocoa Powder
1 tsp Baking Powder
1/2 C Pumpkin Puree
3 TBSP Liquid Egg Whites
2 TBSP Unsweetened Vanilla Almond Milk
1 tsp Pure Vanilla Extract

OPTIONAL - Sugar-Free Chocolate Chips for garnish

Directions:
Preheat conventional oven to 375F and spray your muffin pan, or silicone mold. Mix all the dry ingredients together first, then add your wet to dry. Mix well and equally divide into 6 muffin cavities. Bake 18-20 minutes. Remove from oven and cool.

Store in an airtight container in the refrigerator for up to a week (if they last that long).

Yields 6 cupcakes/muffins. 1 cupcake = 1 serving.

Macros per batch (all six - not including chocolate chips): Cal: 275 // Fat: 7.6 // Sat Fat: 6.7 // Carbs: 23.2 // Fiber: 15.6 // Pro: 31 // Sugar: 5

Recipe adapted from Kyla McDonald.